Maple Goat Cheese Tarts with Sautéed Mushrooms

Crust

• 1/2 cup melted butter
• 1 cup breadcrumbs
• 2 tablespoons maple sugar

Filling

• 2 eggs
• 2 cups fresh goat cheese
• 1 cup sour cream
• 1/4 cup maple syrup (preferably amber syrup for its rich flavour)
• 1 tablespoon flour
• 1/2 cup 15% cream

Mushroom Sauté

• 3 tablespoons olive oil
• 4 cups wild mushrooms, sliced
• Salt and pepper, to taste
• 3 tablespoons rosemary, chopped

1. In a bowl, combine all crust ingredients. Divide between 8 small glass ovenproof ramekins, and pat crust mixture inside each one.
2. Preheat oven to 180 °C (350 °F).
3. Meanwhile, mix all filling ingredients in a food processor. Fill the crusts. Place ramekins on a cookie sheet and bake for 30 minutes.
4. Allow to cool to room temperature before refrigerating for 24 hours.
5. In a large frying pan, heat olive oil and sauté the mushrooms for 4 minutes. Season and spread on top of the cheese tarts.